Indonesian Tempeh with Green Beans and Crushed Peanuts

In Indonesia, tempeh skewers, served with a spicy dipping sauce, are a popular snack food sold by street vendors. Here, we’ve taken the same ingredients and flavors of the snack and turned them into a saucy entrée that is delicious over rice noodles.

6Servings

Ingredients

3 tsp. vegetable oil, divided

1 8-oz. pkg. tempeh, such as SoyBoy 5 Grain

3 Tbs. low-sodium soy sauce, divided

3/4 lb. fresh green beans, trimmed and cut into thirds

2/3 cup light coconut milk

1 8-oz. can sliced water chestnuts, rinsed and drained

2 Tbs. peanut butter

3 cloves garlic, minced (1 Tbs.)

2 tsp. dark brown sugar

1 tsp. chile-garlic sauce, such as Huy Fong

1/4 tsp. ground cloves

2 Tbs. crushed dry-roasted peanuts

Preparation

1. Heat 1 tsp. oil in wok or large nonstick skillet over medium heat. Add tempeh, and sear 3 minutes on each side. Add 1/2 cup water and 4 1/2 tsp. soy sauce. Cook tempeh 5 minutes more, or until all liquid has been absorbed, turning occasionally. Transfer to plate, and cool until easy to handle. Crumble tempeh by hand until no large chunks remain.

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